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Hot soup for a cold day

By Food Forum staff
Monday, January 13, 2014

It’s frigid, then it’s unseasonably warm, then foggy, rainy, icy, frigid ... must be winter in upstate New York.

And that means, it’s time for soup. What better way to warm up the family, and the house, then with a pot of homemade soup. And a slow cooker lets you cook up a hearty meal, even when you’re off at work.

Cornell Cooperative Extension of Onondaga County has a cookbook full of slow cooker recipes, available here. Here’s a chicken soup recipe to get you going, and to take the chill out of a weekday evening.

COUNTRY CHICKEN SOUP

2 onions, chopped
1/4 teaspoon pepper
2 to 3 carrots, sliced
1 10-ounce package frozen peas
2 stalks celery, sliced
2 teaspoons salt
1 whole chicken, about 2 1/2 pounds
3 tablespoons dry parsley flakes
4 cups water
1 cup noodles

Place all ingredients, except the noodles, into a slow cooker, in the order listed. Cover and cook on low 8 to 10 hours. (Or on high: 4 to 6 hours).

One hour before serving, remove the chicken and let it cool slightly. Remove meat from bones and return meat to slow cooker. Add noodles. Turn to high. Cover and cook one hour.

Or you can prepare the noodles on the stove top per directions on package. When noodles are cooked and drained, add to soup. Warm in slow cooker for 15 minutes and serve.

 

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